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Banana chocolate gelée


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1 ripe banana
30 g dark chocolate
1 teaspoon of unsweetened cocoa powder


Peel the banana and infilzatela on a skewer for popsicles.
Melt the chocolate and sprinkle the banana with melted chocolate using a pastry brush if necessary.
Sprinkle with cocoa and store it in the freezer for a few hours.

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(Thanks to Nicla Signorelli)

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